Creamy Orzo

1 lb orzo (rice -shaped pasta)

2 Tbs. olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5 oz) can diced tomatoes, juiced drained

1 1/4 cups whipping cream

1 cup frozen peas, thawed

3/4 cup freshly grated parmesan

Salt and freshly ground black pepper

2 cups chicken broth

2-3 cups water

Bring a heavy large saucepan of chicken broth and water to a boil over high heat.  Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

This was okay.  There wasn't as much flavor as I thought there would be.  I really liked the texture though.  I am thinking next time I will add a little more garlic.

Ratings: 

Travis and I: 3.5 stars

Kids: 2 stars (so they say, but did not eat more than the two bites I told them to eat to rate it)